Gluten-free · 30 min
Cheesy Egg Toast with Lemony Dill, Spinach, Radish, & Mixed Pea Salad
- 30 min
- 2–6 servings
- 581 kcal / serving
A bright, crunchy salad sits beside a warm, cheesy egg stack on toasty buns. The lemon-dill dressing ties together spinach, radish, and peas for a weeknight-friendly bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- 2 stickscelery
- ¼ (8 oz) blockcheddar cheese
- 3eggs
- ½ small bunchfresh dill
- ½ cupfrozen peas
- 2 clovesgarlic
- ½lemon
- ½ bunchradish
- ½shallot
- ½ (8 oz) pkgsugar snap peas
- 2whole grain buns or rolls
- lemons
- shallots
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, honey, mayonnaise, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- 2 stickscelery
- ½ small bunchfresh dill
- 2 clovesgarlic
- ½lemon
- ½ bunchradish
- ½shallot
- ½ (8 oz) pkgsugar snap peas
- lemons
- shallots
Dairy, eggs & chilled
- ¼ (8 oz) blockcheddar cheese
- 3eggs
Bakery & bread
- 2whole grain buns or rolls
Frozen
- ½ cupfrozen peas
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| celery | 2 sticks | 4 sticks | 6 sticks |
| cheddar cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| eggs | 3 | 6 | 9 |
| fresh dill | ½ small bunch | 1 small bunch | 1 small bunch |
| frozen peas | ½ cup | 1 cup | 1 ½ cups |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| lemon | ½ | 1 | 1 ½ |
| radish | ½ bunch | 1 bunch | 1 ½ bunches |
| shallot | ½ | 1 | 2 |
| sugar snap peas | ½ (8 oz) pkg | 1 (8 oz) pkg | 1 ½ (8 oz) pkg |
| whole grain buns or rolls | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil the eggs in a small pan, then simmer for about 8 minutes. Cool under cold water or with ice, then peel.
- Rinse and dry the produce as needed. Slice radishes and celery; thaw the sugar snap peas and set all the veggies aside.
- Whisk lemon juice with minced garlic and shallot, then whisk in oil, honey, Dijon, salt, and pepper to make a bright dressing.
- In a separate bowl, peel and finely grate the eggs and cheese. Mix them with mayo plus a pinch of salt and pepper to form a creamy filling.
- Split the rolls and arrange cut sides up on a baking sheet. Broil on high until lightly toasted, about 1–2 minutes.
- Spread the cheesy egg mixture over the warm rolls and broil again until it is warmed through and the cheese melts, 1–2 minutes more.
- Shave fresh dill and toss with the prepared vegetables and thawed peas to create the salad, adding spinach last so it stays bright and tender.
- To serve, divide the cheesy egg toasts and the salad between plates and enjoy.
Two tips
- Make ahead: refrigerate the dressing and veggie salad separately for up to a day, then toss together just before serving.
- Serving idea: swap sugar snap peas for extra peas if preferred, or use any fresh greens you have on hand from the list.
Nutrition per serving
- Calories
- 581 kcal
- Protein
- 27 g
- Carbs
- 39 g
- Fat
- 36 g
- Fiber
- 9 g
- Sodium
- 637 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.